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Pad Thai with Crab and Shrimp
- Makes
4
servings - Difficulty
Easy
Published 2007
Here, we’ve taken the iconic dish of American Thai restaurants and made it tastier and more beautiful, with fresh crabmeat and fresh herbs. Since this is a quick stir-fry, it’s great as a one-dish meal. Your friends will rave about how your version is better than any they’ve eaten in a restaurant.
Ingredients
2 cups ¼ cup ¼
Method
- In a small bowl, stir together the Sweet-and-Sour Sauce, nam pla, lime juice, and sugar until the sugar is dissolved. Set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and shallots and cook until softened, about 1 minute, then add the shrimp. Cook just until pink, then stir in the crabmeat and eggs. Add the noodles and cook
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